Whole Roasted Snapper – Spectrum

Ingredients

• 2-3 pound snapper (scaled and gutted)
• ¼ cup + 2 tbsp piri-piri sauce (recipe below)
• ½ cup tomato escabeche
• ¼ cup Spectrum® Avocado Oil
• 3 sprigs Cilantro
• 4 basil leaves
• 1 banana leaf
• 1 lemon, sliced in rounds
• Salt & pepper, to taste
• 1 pound roasted red peppers
• 2 tbsp parsley
• 1 tbsp jalapeno, diced
• ¼ cup garlic, chopped
• 2 tbsp smoked paprika
• ⅓ cup lemon juice
• 14 tbsp Spectrum® Avocado Oil
• 6 tbsp water
• 2 pounds heirloom cherry tomatoes, quartered
• ¼ cup shallots, sliced thin
• 2 tbsp garlic, sliced thin
• 1 tbsp jalapeno, sliced thin
• 1 cup sherry vinegar
• 2 tbsp olive oil Spectrum® Organic Extra Virgin Mediterranean Olive Oil
• 1 ¼ cup water 1 tbsp parsley, chiffonade
• 1 tbsp cilantro, chiffonade
• 1 tbsp sugar
• 1 tbsp scallions, sliced thin